Ingredients:

  • 2 cups (300g) rhubarb, chopped into ½-inch pieces
  • 2 cups (300g) fresh strawberries, hulled and quartered
  • ½ cup (100g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ tsp (1.5g) fine sea salt
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Combine the chopped rhubarb, sugar, lemon juice, and salt in the saucepan over medium heat. Stir occasionally for about 5–8 minutes until the rhubarb softens and releases its juices, turning a translucent pink.
  2. Gently fold in the quartered strawberries. Reduce the heat to low and simmer for another 10–12 minutes, stirring carefully to avoid crushing the berries, until the sauce has a syrupy consistency.
  3. Remove the pan from the heat and stir in the vanilla extract. Let the compote sit for 5 minutes to allow it to thicken as it cools.